Make Savoury Muffins

Savoury muffins are a great treat to include in lunch boxes, take on picnics, "bring a plate" events or just to enjoy hot with soup & a little butter. Here's how to make 12 or 6 jumbo sized.

Ingredients

Basic savoury muffin mix

  • 2 cups of self-raising flour
  • 1 tsp baking powder
  • 2 large eggs
  • 250ml of milk
  • 20g melted butter
  • 1/2 tsp salt

5 Variations (extra Ingredients)

  • Cheese & corn: 1 x 125g can of creamed corn, 125g grated cheese, 3 bacon rashers or ham slices, chopped & fried.
  • Hawaiian style pizza: 125g grated cheese, 1 x 125g crushed pineapple chunks (drained), 2 tbsp tomato paste, 3 slices chopped ham, 1/2 tsp garlic, 1/2 tsp dried mixed herbs or 1 tbsp chopped fresh herbs. (you can use 2.5 tbsp pizza base sauce if you have it instead).
  • Supreme style pizza: same as Hawaiian but omit pineapple and replace with mix of olives, sundried tomatoes, roasted peppers etc to make 125g.
  • Savoury cheese: 125g grated cheese (or 50g grated cheese plus 75g cubed feta cheese), 2 tbsp chopped herbs, 1 tbsp mild mustard, 1/2 tsp paprika, 1 chopped chili if desired or 1/2 tsp freshly milled black pepper.
  • Asparagus, corn & tuna: 1 x 125g tin tuna drained & mashed with a fork. 7 or 8 spears of pickled asparagus chopped, (or the same fresh but simmered in water about 3 minutes, then cooled & chopped). 1 x 125g corn kernels drained, 1/4 tsp extra salt and pepper.

Steps

  1. Prepare your extra ingredients. This may be grating the cheese, organizing herbs and spices etc.
  2. Preheat oven to 190C, grease or line a standard 12 muffin tray (it will make 6 jumbo muffins).
  3. Make the basic muffin recipe. Sift dry ingredients in one bowl and mix the wet ingredients in another. The wet mix should be well combined.
  4. Add your extra ingredients to the wet mix and stir until mixed through.
  5. Add the wet mix to the dry mix and stir with a spoon or spatula. Mix briefly and avoid beating it, its preferable to have no huge lumps at all, but a few little lumps are fine.
  6. Should the mix be too stiff, add an extra splash of milk. It will be thick, but it should not resemble a dough. The extra ingredient variation can affect the consistency.
  7. Spoon the batter into the pans evenly. They should be 2/3rd full.
  8. Bake 20-25 minutes or until cooked & golden. Jumbo muffins may need 25-30.
  9. Remove and allow to cool. But they are just as nice warm.
  10. Finished.

Tips

  • Fresh herbs are much better to the flavour if you can get them. Some dried herbs tend leave a slightly musty or raw flavour.
  • The tuna and asparagus are more fancy type muffins, which are nice cold or just warm with a slice of cheese, a little mayonnaise and maybe some pickle.
  • The others are nice plain, hot or cold, or with a little melted butter if it won't destroy your diet plan.
  • It's recommended to experiment on just how much salt you add. You want it to be tasty, but some cheese has so much salt you need none at all, some will have you feeling like it could have used a little more taste.
  • Add a spicy sauce, or dried chili powder to taste to any mix if you like it spicy or any other ingredients providing they are chopped no larger than a small grape.
  • If you can't find creamed corn, just microwave polenta/cornmeal and water in a mug (35g of dried polenta and the rest water to make 125g) and add the butter portion to that. Then add it to the wet mix when no longer hot.

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Things You'll Need

  • 2 mixing bowls
  • 1 muffin pan with liners
  • 1 spatula
  • Chopping board & knife.
  • Cheese grater
  • Measuring utensils

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